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Your sign to make bakery-style muffins

1. Let the batter rest for 15 minutes after it's mixed and before you scoop it into the muffin pan. This gives the batter a thicker consistency.

2. Only fill every other muffin spot in your pan so that the muffins don't run into each other and have room to spread creating those big muffin domes!

3. Fill your muffin liners REALLY full with batter - I like to do 6-8 tablespoons of batter.

4. Start baking your muffins at 425°F for the first 7 minutes, then lower the oven temp to 350°F for the remaining bake time.

Let me know how it goes!

You've got this!

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2025/6/15 Edited to

If you're wondering how to wrap muffins to keep them fresh and presentable, here's what worked for me: I like to let the muffins cool completely before wrapping them individually in plastic wrap or placing them in airtight containers. This prevents moisture buildup and keeps the tops nice and soft without getting soggy. For gifting or storing, placing muffins in cupcake boxes or wrapping them in parchment paper tied with a ribbon adds a charming homemade touch. When storing, refrigerate for up to 3 days or freeze for longer storage. Also, when making bakery-style muffins, ensuring the batter is thick enough by resting it not only gives great dome shapes but also helps with texture. I found that using the high initial oven temperature (425°F) and then lowering it to 350°F really makes the muffins rise beautifully without drying out. These muffin-making and wrapping tips have given me great results every time, and I’m sure you’ll love experimenting with them, too!

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Yumm 🍋❤️

ingredients?

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